Zucchini Frittata

Dear Reader, this recipe just reminded me of why I totally heart the cookbook you chose for me to cook all the way through...

When I saw Liliana Vernon of Rathdrum, ID's Zucchini Frittata recipe, I flagged it as something I would like to try, but truth be told, if it weren't for this "cook every recipe in the cookbook" challenge, I probably wouldn't have ever got around to it...because I don't always have these ingredients on hand and it was a little outside of my comfort zone (Read: I have never made a frittata before...).

Anyhoo... a challenge is a challenge, and I already had half and half in the fridge from my Pionerella Whoopie Cookie Pies, so I just popped into Aldi's and got me some zukes... love their produce BTW... 

Turns out I have been so underestimating Aldi's all these years... they have A LOT of food finds there besides their killer prices... (AND NO, they aren't paying me to say it...).

You start out by slicing up your two zukes pretty thin...

Then chop up 1/2 an onion

Heat 2 T Oil in a skillet

Then saute your zukes and onion with a little salt and pepper until translucent.

Now set aside.

Now take 6 eggs...

and 1/2 cup Half and Half and beat it up with salt & pepper...

Toss in 3 slices worth of cubed bread

6 of your 8 oz cubed cream cheese

One chopped tomato, or have your 3 year old count out exactly 17 cherry tomatoes ;)

Then gradually fold in your zuke mixture.

The recipe calls for you to place the remaining 2 oz of cream cheese into a greased 9 x13 pan, but this is what I love about cooking in my casserole stainless steel skillets-- they can go from stove top to oven. One dish to clean in the end... so I just popped my cream cheese in the bottom of the pan I cooked up my zukes in ;)

Then I poured the mixture on top.

Then I baked her up at 350 degrees for about 30 minutes or until set in the middle.

I LOVE this recipe... and I can only envision this getting better with fresh from the garden zukes and maters... just sayin'

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